Food Technol. Biotechnol. 47 (2009) 464-470.


ISSN-1330-9862
FTB-2164

scientific note

Effect of Stepwise Blanching and Calcium Chloride

Solution on Texture and Structural Properties of Jalapeño Peppers in Brine

Dinora Judith Palma-Zavala1, Armando Quintero-Ramos1*, Jorge Jiménez-Castro1,

Ricardo Talamás-Abbud1, John Barnard2, René Renato Balandrán-Quintana3 and Francisco Solís-Martínez1



 

1Department of Chemical Sciences, Autonomous University of Chihuahua,

Circuito no. 1, Campus Universitario no. 2,

PO Box 1542-C, Chihuahua, Chihuahua, Mexico

2New York State Agricultural Experiment Station,

Food Science Department, Cornell University,

Geneva, NY 14456, USA

3Center of Research in Food and Development,

Carretera a La Victoria km 0.6 C.P. 83304, Hermosillo, Sonora, Mexico

 

 

Received: October 4, 2008

Accepted: April 14, 2009

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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